1 (10 ounce) container philadelphia savory garlic cooking creme
1 cup kraft® shredded mozzarella cheese
1 (10 ounce) can refrigerated pizza crusts
Directions:
1. HEAT oven to 400°F 2. BROWN sausage with mushrooms and peppers in large nonstick skillet on medium-high heat. Drain; return to skillet. Stir in cooking creme and mozzarella. Remove from heat. 3. UNROLL pizza dough on clean work surface. Pat out to 15x11-inch rectangle; cut lengthwise in half, then cut each piece crosswise into thirds. Top dough rectangles with sausage mixture; fold in half. Seal edges with fork. Place on baking sheet sprayed with cooking spray. 4. BAKE 15 minute or until golden brown. 5. Substitute: Omit mushrooms. Brown sausage with peppers; drain and return to skillet. Add 1 pkg. (6 oz.) fresh baby spinach; cover and cook 5 to 6 minute or until spinach is wilted. Add cooking creme and mozzarella; mix well. Continue as directed.
